Vegan Latkes (with Gluten-Free and Baked Variations)

Here’s my tried-and-true vegan latkes recipe (our mainstay at Hanukkah for many years now) in which the grated potato is held together with oatmeal in place of the customary eggs. For a gluten-free version, quinoa flakes work splendidly. A bit of grated carrot adds extra color and flavor. Adapted from Vegan Holiday Kitchen. Photos by Hannah Kaminsky of Bittersweet.

Makes: about 3 to 4 dozen, depending on size

3/4 cup quick-cooking oats or quinoa flakes (see note)

6 medium-large potatoes, grated (golden or red-skinned,
peeled or not; if leaving unpeeled, use organic and scrub well (see note)

In a heatproof bowl, combine the oats or quinoa flakes with 1 1/2 cups boiling water. Stir and set aside while preparing the other ingredients.

Use a food processor to make the grating of the potatoes, carrot, and onion, much easier and quicker! Combine the grated potato, carrot, and onion, and matzo meal in a mixing bowl. Stir in the oatmeal, then season with salt and pepper.

Heat just enough oil to coat the bottom of a large, nonstick skillet or griddle. Drop enough potato batter to form 2 1/2- to 3-inch pancakes. Fry on both sides over medium-high heat until golden brown and crisp (alternatively, see baked variation following).

Drain briefly on paper towels and place in a covered container to keep warm until serving. Serve warm with applesauce and the optional sour cream.

Notes:Since the definition of “medium-large” potatoes can vary, if you find that the cooked oatmeal mixture isn’t enough to give the grated potatoes a nice even coating (or if the latkes don’t stick together), cook a little more oatmeal or quinoa flakes, starting with 1/4 cup additional grain and 1/2 cup additional boiling water.

And of course, use the quinoa flakes as the gluten-free option, both in place of the oatmeal and the matzo meal.

Variations:

Sweet potato or zucchini latkes:Replace one or two of the potatoes with sweet potato. Or, replace one or two of the potatoes with one or two medium zucchini.

Baked latkes: Preheat the oven to 425 degrees F. Stir 3 to 4 tablespoons of high-heat oil such as safflower into the potato mixture. Line two baking sheets with baking parchment. Use a round 1/4-cup measuring cup to drop the potato mixture onto the parchment, then flatten lightly with the bottom of the measuring cup. Bake for 10 to 15 minutes, or until golden brown on the bottom, then flip carefully with a spatula. bake for 10 to 12 minutes longer or until the golden-brown on the second side.

Jenny, I haven’t tried baking it, but coincidentally, just today I thought I’d try. I would put the latkes on a baking sheet lined with baking parchment, spray them with a bit of olive oil cooking spray so they’ll crisp up, and flip them after about 15 minutes (at 400 degrees). If it works out as I think, I’ll post this variation. Happy Hanukkah to all!

I do grated russets, Mrs Dash herb and onion, some red pepper flakes in one bowl. Mashed sweet potato, a bit of GF flour and flax water mix in another. mix separately and then combine. put on baking dish lined with parchment and bake. Just before serving I put on a tiny drizzle of olive oil for ceremony – it is about the oil after all…

Hi Lena — both the oatmeal and quinoa flakes work well; it’s a matter of preference, though I do think the oatmeal is a slightly better “glue.” Of course, a food processor makes the whole process easier. Not sure how or why I left that off it has been added.

I did specify that the potatoes can be scrubbed rather than peeled. Hope you enjoy these, and happy Hanukkah!

oh my gosh!!! I’ve been a vegan for 27 years. latkes have never been the same. until now!!! these are delicious!!! I made them with oatmeal and baked. absolutely yummy. oh, and the applesauce..the best!!!

Hi,
I’m hoping to make the baked version as a surprise for my husband tonight. I’m wondering if you make this without squeezing the liquid out of the grated vegetables? Most recipes I see call for wringing out as much “juice” as possible, and some say to let the potato starch that’s extracted settle, then add that back in.
Love the idea of not using flax meal or a commercial egg replacer!
Thank you.

Hi Patsy, I find that if I make the batter and bake right away, it doesn’t get all runny and liquid-y. I just made a big batch the other night with no problem!I hope these work out for you and that you and your hubby enjoy them.